鶏ハム

torihamu,or juicy cooked chicken breast japanese bbs style

Author

角田 直哉

Prep Time: 27:00

Recipe Time: 02:00

Temperature : 146.3F / 63.5C

Ingredients

• 2.5kg chicken breast
• 25g sugar
• 25g salt

Directions

1. mix sugar and salt and rub it into chicken breast thoroughly and pack in sous vide package and wait 24 hours in refrigerator. then process it in hot water 63.5 degree for two hours. and too quickly and keep in refrigerator and you may keep it freezer.

Finishing Steps

1. slice and serve, thickness about 4mm